DRAM December 2011 by Susan Young

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DRINKS RETAILING AND MARKETING

BELHAVEN’S GRAHAM BAIRD TOASTS THE DOUBLET ON ITS

50TH

DRAM MAGAZINE DECEMBER 2011 ISSN 1470-241X

BIRTHDAY

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DRINKS RETAILING AND MARKETING

WELCOME

love this time of year, there’s lots to do, places to go and people to see. Certainly that’s been the case over the last few weeks. From the Ben Barrel Ball to Nordorf Robbins and the Oran Mor Whisky Awards...I’m nearly partied out, but not quite! This issue we have pictures from the Ben event and the Oran Mor Whisky Awards...none from the Nordorff Robbins event which Donald Macleod and his team organised brilliantly...or none that I could publish! There’s also been plenty going on when it comes to places undergoing a transformation. This issue we focus on the Lisini Pub Group’s latest venture Dalziel Park and The Torrance Inn. While we also paid a visit to Kuta, Alan Tomkins new Bath Street bar. Our Cover shot shows Alistair Don of The Doublet sharing a pint of Belhaven Best with Graeme Baird Belhaven’s sales director, and enjoying a toast to the continued success of The Doublet which has just celebrated its 50th birthday. And finally we spoke to some of Scotland’s leading operators this month and asked them to review 2011. Their comments are on page 10.

Wishing you all a busy and prosperous Christmas and a Happy New Year when it comes.

Editor susan@mediaworldltd.com

CONTENTS December

2011

FEATURES

10 13 18

REVIEW OF THE YEAR

Scotland’s movers and shakers give us their view on the past year.

FESTIVE CHEER

We take a look at the brands painting the town red this Christmas.

A 50TH CELEBRATION

Glasgow’s Doublet bar celebrates its 50th. Susan Young talks to Alistair Don.

DESIGN FOCUS

Dalziel Park has just reopened after a massive refurbishment. Jason Caddy reports.

REGULARS

05 17

NEWS

The latest news from around the trade.

SUE SAYS

Straight talking from our very own Editor.

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DECEMBER 11 DRAM

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Congratulations to Alasdair Moore, he is pictured receiving a special gold watch from Heineken UK MD Stefan Orlowski, to commemorate his 35th year with the company.

jh NEWS

GREENE KING REVEAL PLANS TO CREATE A FURTHER 2,200 JOBS elhaven owners, Greene King, is to create a further 2,200 jobs on top of 800 apprenticeships already created as part of an expansion drive across its estate. The news came the same week that the company revealed it has put 37 pubs in Scotland up for sale. This will leave it with 260 outlets in Scotland. All of the pubs are part of the group’s tenanted and leased estate, and are spread along the east coast from Banff to the Borders. Greene King has said that it has put the pubs up for sale so that it can focus on “quality pubs and new developments in Scotland”. The sale is part of a rationalisation programme. A spokesman said, “The 37 licensees have been notified of the sales, which are being handled through agents at DM Hall, and Belhaven will be working with them during the transition. “The pubs have been put up for sale through DM Hall. Meanwhile, Greene King, has just revealed a 5.6% lift in interim pre-tax profit to £77.2m, on sales up 9% to £527.5m, but operating profit margins at the company shrunk from 22.7% in in the same six months of 2010 to to 21.9% in the latest period. Its Belhaven brands, including Belhaven Best, Scotland’s leading ale brand, also continued to perform well with 7% volume growth. Its launch of Belhaven IPA into the Scottish market, has increased Belhaven cask ale growth by 400%. Belhaven Chief Executive Euan Venters told DRAM, “ Another strong performance in a difficult market which yet again reflects our strong relationships with customers and the strength and commitment of the entire Belhaven team. We are committed to maintaining Belhaven's position as "Scotland's Best" and will continue to enhance our product offering and customer service levels to consolidate that position". Despite the sale of the Scottish pubs, Greene King revealed it plans to increase its managed pub estate over the next three years with a firm focus on pub eating after results revealed that food sales across the group increased 16% to October 16, with like-for-like sales up 4%.

Greene King chief executive Rooney Anand said in an interview, “People are going to pubs instead of restaurants and clubs. They are after an everyday indulgence, perhaps for about £10 or so. They are often looking for solace, and shelter from the economic storm. “They come home and see on TV that the end of the world is apparently nigh. There is only much ‘staying in’ that you can do.” The company also revealed that they had seen a 12% increase in Christmas bookings. Concluding Anand said, “Falling consumer confidence and the weakening of the UK economic recovery suggest that we will face another tough trading environment in 2012. Despite this, there are still significant opportunities for growth, and we believe our strategy to grow our Retail estate and our share of the eating out market will help us to maintain our track record of strong earnings and dividends.”

ANOTHER ONE FOR THE ROAD

It’s been a year since husband-and-wife team Michael and Laura O’Hare sold their pubs the Rhoderick Dhu in Bothwell Street and Gabriel’s in Paisley, but they have now returned with a bang having just completed a £500K refurbishment of the former Hayburn Vaults on Dumbarton Road, which they have now named the Deoch an Dorus (‘drink at the door’/ ‘one for the road’). The refurbishment has taken just over three months as the pub was completely stripped back. Laura told DRAM, “The building dates back to 1905 and a suspended ceiling had covered the pub’s original, which we removed to reveal the stunning work of art underneath. We also discovered some original wood panelling behind the bar that we have replicated elsewhere so that the design is as sympathetic to the original as possible. It looks gorgeous and we are very happy with the results.” The renovation also includes a brand new £100K kitchen. “We can do around 50 covers and we’re concentrating on traditional pub food,” explained Laura. “We’re also going to be stocking a sizeable selection of malts,” she added. The O’Hare’s will continue to work with long-time manager Bernie Flannery at Deoch an Dorus, who worked with them at both Gabriel’s in Paisley for eight years, followed by the Rhoderick Dhu in Glasgow for six years. A design feature will appear in the January issue of DRAM.

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Brian and Frank Murphy behind the bar at The Pot Still.

COVER STORY

NEWS

WWW.DRAMSCOTLAND.CO.UK

MURPHYS TAKE OVER THE REINS AT THE POT STILL

lasgow institution The Pot Still is now under new management. Frank Murphy and his family have taken over the Iona Pub lease, and are planning to invest in the pub. It’s a return to the pub trade for father Brian Murphy who formerly owned the Arlington Bar in Woodlands, Rockafella’s in Springburn and The Hyndland Bar in Partick. Frank told DRAM, “It’s been a dream of mine to own my own pub, and when I heard on the grapevine that there might be a possibility that the Pot Still was looking for new management, I immediately sent a speculative email to Robert MacSween. Then I persuaded my father to back me.” Frank who worked with the late Ken Storrie at the Pot Still for four years before leaving, has spent the last four years at the Clockwork in Glasgow’s Southside. He says, “It’s been a year since Ken

died, and I miss him, but I am sure that he would be glad to see my back behind the bar at the Pot.” Frank will be running the pub with his dad, Brian, sister Geraldine and cousin Sean. Says Frank, “The great thing is we all have a wealth of experience in the licensed trade, and my dad is keen to learn more about whisky, for him it’s not so much about coming back into the licensed trade, it’s this particular whisky pub that has motivated him.” Frank continues, “There are now two things that I want to focus on – people come from all over the world to see the Pot Still and sample some of its Single Malt but not enough folk in Glasgow know it’s here. Everyone should know where it is. I’d also like to introduce some more world whiskies to the pub. We currently have 233 whiskies on offer, and slowly but surely I will get that to 500.”

WISHART’S HONORARY DEGREE

Martin Wishart has received an Honorary Degree from the University of Edinburgh, the first chef to be given the prestigious accolade in the institution’s 428 year history. The degree was awarded in recognition of his outstanding culinary contribution to Edinburgh and Scotland, the Degree of Doctor honoris causa acknowledges the huge success of Martin Wishart’s restaurants and associated business ventures. Martin Wishart commented, “I am thrilled and humbled to be receiving my Honorary Doctorate from Edinburgh University. It personally means

a great deal to have my achievements recognised by such an esteemed institution.” Professor Chris Haslett, commented, “Many in the University would recognise the analogy with a leading academic; Martin Wishart has been trained by the best; he has built a group of international standing; his work is interdisciplinary, melding craft, science and art; he strives for perfection; he trains; he teaches; he creates wealth for the Scottish economy; he advises government and, in peer-review, he is pre-eminent.”

The Hospitality Industry Trust (HIT) Scotland has announced a conference next year to help Scottish tourism, hospitality, catering and leisure businesses prepare their people for future challenges, including the Olympic and Commonwealth games. Now in its ninth year, The HIT Scotland Emerging Talent Conference takes place in the Glasgow Science Centre on February 7th 2012. David Cochrane, Chief Executive of HIT Scotland, said, “In the near future a possible golden period for Scottish hospitality and tourism could be upon us. If we are to make the most of these opportunities we need to inspire and raise the sights of the whole industry. The emerging talent conference will help us meet this challenge through broadening horizons and finding the leaders of the future.” Tickets cost £80 from www.hitscotland.co.uk. An early bird rate of £70 is available until the end of December.

SHORTS Heineken N.V. has acquired the Galaxy Pub Estate in the UK from The Royal Bank of Scotland for £412m. Galaxy consists of 918 high-quality, largely freehold pubs and has been managed by Scottish & Newcastle Pub Company since 1999 on behalf of RBS. 108 are in Scotland and they include Kay’s Bar and the Kings Wark in Edinburgh. Galaxy will be combined with Heineken UK’s existing portfolio of 462 outlets. Following this acquisition, Heineken will become one of the leading pub owners and operators in the UK. DECEMBER 11 DRAM

Tullibardine Ltd, which owns and operates the Tullibardine Highland Single Malt Scotch Whisky distillery based in Blackford, Perthshire has been sold to the Picard family based at the Château de Chassagne-Montrachet, Burgundy, France, who purchased Highland Queen from Glenmorangie in 2009. Michel Picard, Chairman said, “Tullibardine is a wonderful Single Malt Scotch whisky and we look forward to working with the team at the distillery to increase the profile, awareness and sales of the brand over the coming years.”

Spanish hotel group Meliá Hotels International is looking to expand into key cities across the UK including Edinburgh, over the next two years. Although the company only currently has one UK hotel – the 581-bedroom, Melia White House hotel in London, the group has 350 hotels worldwide. Stewart Jarvie, executive head chef at the Tempus restaurant and the George Hotel in Edinburgh, has been accepted into the Master Chefs of Great Britain club. Master Chefs of Great Britain is made up of the most notable head chefs, chef-

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Best Bar None Award Winners (left to right) – Christina Whyte of Diageo; Joyce Mackie of O'Connell's; Mike Keddie of Styx, Kirkcaldy; Ashley and Elaine of Betty Nicols, Kirkcaldy; ACC Tom Ewing, Councillor Andrew Rodger, Raina Evans of Gothenburg, Rosyth; Phil Corletto of Styx, Glenrothes; Claire Wheelan of Pinkertons, Glenrothes and Lorraine Martin of Diageo.

24 FIFE OUTLETS WIN BEST BAR NONE ACCREDITATION wenty four licensed premises in Fife have been accredited as being 'Best Bar None'. It’s the 6th year that the awards have run, and this year’s entry proved to be the most successful yet. The scheme, which aims to recognise and reward well run pubs, bars and clubs which demonstrate high standards in promoting safety and responsible drinking, covers Town Centre licensed premises in Dunfermline, Cowdenbeath, Kirkcaldy, Glenrothes, Leven, Cupar, St Andrews, Anstruther, Rosyth & Inverkeithing. Councillor Andrew Rodger, the chair of Fife Licensing Board, presented the awards to the representatives of the 24 Best Bar None premises at Fife Constabulary Headquarters in Glenrothes. The winning pubs were Partners Pub, Cowdenbeath; Molly Malone’s, Leven; McPhail’s, Leven; Wee Jimmies, Cowdenbeath; Central Bar, St Andrews and The Dunvegan Bar, Cowdenbeath. Gold winners included The Gothenburg, Rosyth and Betty Nicols, Kirkcaldy with Pinkertons in Glenrothes picking up the accolade Overall Gold Winner. The winning bars were: Rothes Halls, Glenrothes; The Woodside Hotel, Cowdenbeath; The

Caledonian, Leven; PJ Molloy’s, Dunfermline; Agenda, Leven; The Exchequer, Kirkcaldy and The 7 Kings, Dunfermline. The Gold winner was O'Connell's, Kirkcaldy with the Overall Gold Winner going to Styx in Kirkcaldy. Club winners included: Partners Club, Cowdenbeath; Lourenzos, Dunfermline; Kitty's, Kirkcaldy and the Collective, Dunfermline. The Overall Gold winner was Styx, Glenrothes. The Student Association at St Andrews also picked up an award for Specialist Entertainment. Assistant Chief Constable Tom Ewing, said of the awards, “With Best Bar None now in its sixth year, I am pleased to see the scheme has gone from strength to strength, showing a real commitment from licensees to provide a safe environment for people to socialise in Fife. The awards serve as an excellent platform to promote best practice and public safety and go a long way to supporting our policing plan objectives of tackling crime, creating safer communities, building on success and being there for the community.” The three overall gold winners from this year’s scheme will be going to represent Fife at the 2nd National Best Bar None awards being held in March 2012.

patrons and head pastry chefs around the country, and is supported by some of the industry's leading suppliers. It aim is to train and develop young chefs and to promote the best produce available in Britain. Jarvie, who has more than 21 years of experience in the industry, was nominated for the title by his colleagues. Mitchells & Butlers, whose chains include Toby Carvery and O’Neill’s, has revealed that like for like sales rose 2.6% in the year to 24 September, as underlying pre tax profits fell 7.7% to £156m from £169m. But the group is still confident it

can ride out the tough consumer environment in 2012 despite the slowdown. The company currently has more than 100 pubs in Scotland. Tennent’s and Magners owner, C&C, has bought Hornsby’s, the second largest cider brand in the US in a deal worth £17.1m. This will give C&C around 20% of cider sales in the States, with Hornsby primarily a West Coast brand while Magners is strong on the East coast. Stephen Glancey, who has just taken over the reins as chief executive of C&C from John Dunsmore, said it was a “strategically

OBITUARY

Mario Romano, affectionately known as the ‘grandpapa of Glasgow’s Italian dining scene’ died last month at the age of 71, from cancer. The popular restaurateur, who owned more than 36 restaurants during his career, was one of the very first successful Italian restaurateurs to open in the city, and over the years his influence on the eating habits of Glaswegians cannot be underestimated. He persuaded them to try out dishes from Italy rather than steak and chips or fish and chips. He bought his first restaurant at the grand age of 21 and called it Sorrento and was situated in Buchanan Street. He went on to own the Vusuvio dinner dance restaurant, O Sole Mio, Spaghetti House, L’Ariosto, Mama Mia, Sannino, Bar Milano, the North Rotunda and more recently Meditteraneo on Ingram Street. Mario who lived in Busby, East Renfrewshire, leaves three daughters; former STV and GMTV presenter Carla, Claudia and Monica who married AC Milan player Rino Gattuso after they met during his time with Rangers. He is also survived by his wife Guiseppina, known as Pina. AC Milan’s website paid tribute to Mario, after hearing the news. In an interview with The Herald in 2009, after opening Mediterraneo Mario said, ““I am not the head of a restaurant dynasty. I created and built up my empire all by myself. With Mediterraneo I am doing my own thing, just as I have always done.”

significant acquisition.” Molson Coors has revealed its price increases for 2012. The increase will see the price of a Carling barrel rise to £19.99. The rises, the company say, are in response to an increase in energy, raw materials and distribution costs. Glasgow-based distiller Edrington, which produces The Macallan, saw firsthalf turnover increase from £273.5m to £278.7m, a rise of 2% and pre-tax profit of £69.9m, up from £66.1m in the first six months of the prior financial year (excluding exceptional items). DRAM DECEMBER 11

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¬ CARLUCCIO’S GLASGOW

CARLUCCIO OPENS IN GLASGOW

ate last month Antonio Carluccio paid a visit to Glasgow to celebrate the opening of Carluccio’s Glasgow. It’s the first Scottish outlet for the chain that bears his name. Chief Executive of Carluccio’s, Simon Kossof, revealed that there are 56 Carluccio outlets in the UK, and that initially they had looked at Glasgow, Edinburgh and Aberdeen. The first opportunity came up in Glasgow, but that they would continue to look for locations in the other cities too. Carluccio’s Glasgow covers 417 square meters and has 130 covers. As well as a

restaurant the outlet also boasts a Carluccio’s food shop, deli and cafe. As you would imagine it offers Italian cuisine. Antonio Carluccio originally launched the chain with Kossof in 1991, but sold to Landmark last year although he still acts as a consultant. The launch party attracted the good and the great of Glasgow’s social scene – from Paulo Nutini to fellow restaurateur Alex Knight, while Michael Dunn was spotted carousing with the entertainment! The restaurant is situated at 7 West Nile St, Glasgow, G1 2PR and is open from 8am until 11pm.

NEWS n

CARTER SCOOPS TOP AWARD

Stephen Carter, chairman of De Vere’s luxurious Cameron House on Loch Lomond, has been named Hotelier of the Year. A panel of former winners selected Stephen for his outstanding contribution to the hospitality industry and his dedication to encouraging and developing young people both at Cameron House and across the wider industry. He was presented with his award by Mark Lewis editor of Caterer and Hotelkeeper. Stephen has been at De Vere Cameron House since 2008 and oversaw an £80m refurbishment. Under his management annual turnover at the resort has risen from £12m in 2008 to £25m today. Says Stephen, “Hospitality is a unique industry where you have to be driven by a passion to make people smile every day of the year. I’m extremely lucky to have always been surrounded by such great teams.”

SHEEP HEID REOPENS AFTER REFURBISHMENT Mitchell & Butlers has re-opened The Sheep Heid in Edinburgh’s Duddingston village following an extensive refurbishment of both floors. The company was granted permission in July to restore the 650-year-old pub, believed to be the city’s oldest, and its heritage played a big part in the works, according to Mitchell & Butlers’ Village Pub and Kitchens Area Manager, Richard Fyfe. He told DRAM, “The restoration had to be sympathetic so we kept as many original features as possible, plus much of the memorabilia. The whole process was quite an emotive one as locals care deeply about the Sheep Heid, so we consulted with

the local historical society and residents’ association. The pub also has the oldest skittle alley in Scotland.” What was an old function room upstairs has since been transformed into a dining room with 50 covers, and the designers were given more of a free rein on this floor. Explains Richard, “There are a few nods to the traditional upstairs, naturally, but there’s also a fresh contemporary look to the design, which is also going down very well with our customers.” Meanwhile, the company has also acquired the Meadowpark Hotel and Red Room nightclub in Bridge of Allan, with operations transferring to M&B as of January.

Lewes Castle, the largest castle in Scotland's Outer Hebrides, on the Isle of Lewis, is set to become a hotel and museum following a £13.5m revamp. The project, which has received £4.6m from the Heritage Lottery Fund, should be completed in 2014. The majority of the cash has been raised, although there is still a £2m shortfall. However, the Western Isles Council is confident that the shortfall will be made up. The castle, which sits overlooking Stornoway, will house a museum of the Outer Hebrides and will be the first in the UK to use Gaelic as its first language. And for the first time guests will be able to sleep in the castle as it becomes a hotel too. DECEMBER 11 DRAM

Celebrity chef Jamie Oliver is set to open in Aberdeen early next year. His new restaurant will be the second Scottish outlet for the entrepreneur. His first venture in Glasgow has proved to be a mega success, with customers initially prepared to queue round the block to get in. His Aberdeen outlet will be part of the former Esslemont and Macintosh store on Union Street. Billy Boyter has returned to Rocco Forte's Balmoral hotel in Edinburgh as its new head chef at its Michelin-starred restaurant, Number One. He worked there from 2006 to 2010 as a sous chef and rejoins from Wilde Thyme Event Catering. As head chef of Number One, Boyter will work closely with the Balmoral's executive chef, Jeff Bland. The Balmoral recently appointed Franck Arnold as its new general manager in August. He took over from Ivan Artolli, who was promoted to director of operations for the Rocco Forte Collection's properties in the UK, Belgium and Eastern Europe The Radisson Blu hotel in Glasgow has been put up for sale by administrators. The luxury hotel was placed into the hands of administrators from RSM Tenon last month, after its parent company, S1 Argyle Street Limited, was declared insolvent. RSM's Tom MacLennan said that a potential bidder has already been identified. Daniel McGilvray has joined Allson Wholesale as Sales Manager from Alchemy Inns where he was Operations Director. The Urban Pub Company has added another pub to its portfolio Carrigan’s in High Blantyre.

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2011: A VERY CH A EUAN BAIN, LISA WISHART, KENNY BLAIR, MARIO GIZZI

THE DRAM INVITED SOME KEY PLAYERS IN THE LICENSED TRADE TO GIVE US THEIR VIEW ON 2011. HERE’S WHAT THEY SAID:

What do you believe were your major accomplishments in 2011?

make the complex even more appealing to our customers. Through our continual improvement we have taken Le Monde to a new level.”

Donald Macleod, CPL: “Managing to survive when the street our main club – The Garage is on was shut for 6 months. Heads should have rolled for that one incompetent A***holes. Attaining better results than last year in our other units, as well as building a stronger management team. Continuing to run a successful business in such tough trading conditions. Reaching the grand old age of 50!”

As you look back on 2011 what is your primary feeling?

Mario Gizzi and Tony Conetta, Di Maggio’s: “Refurbishing L’Ariosto in Glasgow and rebranding it the Barolo Grill was risky, but it has worked really well. L’Ariosto was a well respected grand old lady in its time, but Barolo has already found its niche as a contemporary Italian restaurant. Amarone in Edinburgh, which opened a few months ago, was another milestone for us. It looks terrific, and we think it would stand out in any city. And finally, the opening of Pinto in Glasgow, with partners Paul and Callum, brought a new concept to Glasgow - a Burrito bar and we are actively looking for new sites for this brand.” Kenny Blair, Buzzworks: “Opening our new venue – ‘Scotts at Largs Yacht Haven’ and maintaining our sales in the rest of the business at something resembling 2010 levels!” Euan Bain, Church On The Hill/Budda: “Finding the business in a position to remain justifiably acquisitive. There are still opportunities out there, however, price expectations remain “bonkers” (in the retailers defence, probably driven by bank debt).” Lisa Wishart, Lisini Pub Co: “Our company restructure that has facilitated growth through the year and juggling family life with that of managing a company with 250 employees…how did that happen? The acquisition of Dalziel Park and building a new business from scratch, and transforming the reputation of the business in general. It’s also been great to get so many advanced bookings and positive lines of enquiry for Dalziel Park when it was just a building site. I think that this is testament to our growing reputation in the trade.” Malcolm Simpson, SimpsInns: “Attaining Y.O.Y growth across each of our businesses. The redevelopment of The Waterside Inn at Seamill West Kilbride. A bit of a risk in a very unstable and negative climate and staff development. We made several internal promotions to key roles from our existing team.” Billy Lowe, Saltire Taverns: “The refurbishment of Le Monde. We highlighted things that we could do better and made changes to DECEMBER 11 DRAM

Donald: “It has flown by but been very demanding. It is not easy out there and is not going to get any easier.” Mario and Tony: “2011 was a challenge, but I think we rose to it. We invested heavily in the business and with Di Maggio’s Caffe in Aberdeen just opening, we have accomplished most of what we set out to do. And that is a good feeling.” Kenny: “Tough! (but enjoyable).” Euan: “No light at the end of that tunnel yet.” Lisa: “It has been a terrible year for the trade in general for obvious reasons – the diminishing pound, customers being more deal-oriented and discerning. Then there are the battles with supermarket promotions, PPL, Sky and even X Factor!” Malcolm: “I have mixed feelings. There’s far too much negativity from the media and government, which almost fuels a self destructive policy. Our industry has taken a disproportionate level of pain. It feels as if we are being attacked on all sides…at the same time!” Billy: “I see how tough things and I think that greater customer satisfaction is way forward. However all aspects of how we look after our customers are important. Customers are finding things more difficult, and things in general are more challenging for everyone.”

Industry news… what stood out for you? Donald: “The recent demise of Castle Leisure and Luminar. If the trade needs a wake up call then surely that must be it. Oh and of course the proposed tariff increases by those modern day highway robbers the PPL and the galvanisation of the industry in order that we can ably fight them. A small battle has been won, but the war continues… they most definitely want to bring in an increase which will be devastating for the trade.” Mario and Tony: “Wm Morton’s purchase of Inverarity is the piece of industry news that really stands out. Wm Mortons is a family company that is willing to stand up and be counted, and I think the two family businesses are a great combination. We get excellent

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H ALLENGING YEAR

TONY CONETTA, MALCOLM SIMPSON, DONALD MACLEOD, BILLY LOWE

service from Mortons.We always like to back independently owned businesses, and we trade with them whenever we can.” Kenny: “John Gilligan moving to Tennents (next thing he’ll have a Celtic season ticket!)” Euan: “Difficult to choose one piece of red tape.” Lisa: “The SNP’s commitment to the minimum pricing bill. It will be interesting to see how this unfolds. Also, the changing face of the brewers and distribution will make 2012 interesting with all the jokeying for position that will no doubt ensue.” Malcolm: “The minimum pricing saga... The number of business that went to the wall!” Billy: “The number of sectors of the industry that are finding things tough – even more small premises have closed and the challenges that we all face have increased.”

Company or person of the year and why? Donald: “Obviously me and CPL, not only did I reach 50 but the Cathouse will be 21 years old and the Garage becomes a “legal” 18, quite an achievement if I say so myself.” Tony and Mario: “Steven Russell of Mortons stands out, for the reasons already mentioned. The Blairs, who have opened another cracking venture in Largs and Stefan King’s, with his bold move in Edinburgh in taking over Festival Inns. Three independent Scottish companies that are still expanding and taking risks.” Kenny: “Tennents – their attitude to business and support of the trade in Scotland needs praised and recognised.” Euan: “I like to hang on to the positives. Anyone that has invested their own money in an acquisition or development.” Lisa: “There are many people I’d like to mention, but I’d have to say Steve Mallon of Maclays. He is a remarkable MD of which I have enormous respect for, and I greatly admire his fresh approach, honesty and commitment.”

course that encompassed all aspects of the business and this helped with her university studies, and Billy was able to get great experience to see how another company works. The busy year has taken a huge toll on his golf game – but I’m sure he will get back to his best soon!”

What do you hope next year will bring? Donald: “More common sense from the police and politicians. For them to stop paying lip service to the night time economy and work more in tandem with it as well as promoting it positively. For the Health Stasi to belt up and let people live a little, in fact they should be given a whole year off on holiday either that or there funding should be pulled. For bankers and surveyors to start living in the real world. For punters to become more up-beat and start going out again. That’s obviously what I hope for but sadly I think 2012 is going to be an even tougher one than last year. With many more businesses going to the wall. Roll on 2013 ha ha ha.” Tony and Mario: “More weans… only joking! A bit of financial stability for us all. The opportunity for us to increase our margins let’s face it we can’t just keep absorbing rising costs, these will eventually mean a rise in prices. The continued support of our wives. They have been terrific. They allow us to do what we have to do to build our business and next year we hope to add more sites.” Kenny: “Confidence in the economy, lower VAT and a friendly deep pocketed banker.” Euan: “That light…” Lisa: “Economic stability – and the fruits of the SNP’s commitment to minimum pricing. I also hope that Sky’s pricing becomes fairer with more parity between the on-trade and registered clubs, who enjoy the benefits of reduced rates from Sky because of their charitable statuses. The reason being they can open their doors earlier than pubs, and they do not always adhere to their membership rules, and that is grossly unfair on the trade.”

Malcolm: “Any company which is challenging the recession by investing and improving their offering, taking risks and innovating.”

Malcolm: “A positive and proactive approach from the people and institutions that guide public opinion, in what looks like being a very tough year, but the only way is up!”

Billy: “Dave Wither, he has been driving his new training company through the UK, and that has resulted in him having to travel significantly – however he still has time to keep his eye on the ball in his other business, maintaining the high standards of service that he is renowned for. He also has time to support others and help when asked. In my own case, he offered guidance and training for my son and daughter. Hannah completed a management

Billy: “My passion and enthusiasm for the business has never been greater – following the significant refurbishment of Le Monde. It is now as good as I have seen anywhere – and ‘new saltire’ has moved into a new vibe. We will redevelop The Hudson into a new 30 bedroom, bar and club complex in the new year and I will achieve my lifelong ambition of introducing live entertainment into my business in Edinburgh.” DRAM DECEMBER 11

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DECEMBER 11 DRAM

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FESTIVE CHEER

DRAM TAKES A LOOK AT THE MUST-HAVE BRANDS FOR THE SEASON. YOUR BACK BAR AND CUSTOMERS WILL BE ALL THE MERRIER FOR THEM.

THERE’S A COOLER WINTER WARMER THIS SEASON

JACK DANIEL’S BUILDS A NEW HOLIDAY TRADITION

The Jack Daniel’s Distillery is building a new holiday tradition in its hometown of Lynchburg - literally one barrel at a time - with the unveiling of a 26ft Christmas tree erected from 140 white oak whiskey barrels. The Tennessee whiskey, part of Bacardi BrownForman Brands, is also launching a new advertising campaign featuring the Barrel Tree, to raise brand awareness and boost sales for retailers over the festive season. Jack Daniel’s are supporting the latest TV ad with out of home advertising in Edinburgh, Glasgow and London, and digital activity on the brand’s Facebook page. For more about visit: www.jackdaniels.co.uk

Winter’s here, but the wardrobe isn’t the only thing to keep people toasty this season. Rekorderlig, the premium cider from Sweden, ensures drinkers can warm their cockles with delicious Winter Cider. Heated gently and enjoyed hot, Rekorderlig Winter Cider is this season’s VERY BERRY EXTRA OLD must-have tipple, giving traditional mulled wine a run for Chambord is one of the most versatile cocktail COGNAC its money. Savvy publicans have ingredients around, as well as being a particular Jean Martell had a installed the Rekorderlig heated favourite of DRAM Editor, Susan Young. Here’s multi-faceted urn and it’s proving very popular. a cocktail recipe idea for Christmas, that also personality, both Made with a blend of finest happens to be a fantastic winter warmer. an adventurer apples infused with the essence and a scholar, a Glass: of vanilla and cinnamon, its noble and a Heat proof punch bowl and wine glasses warming festive flavours make it merchant, an (serves 6) the perfect winter drink for this aesthete and an festive season. Ingredients entrepeneur, he was able to 1 bottle Cabernet Sauvignon blend these different traits to ELIOT’S: 150ml Chambord forge an indepenent and MULLED WINE 150ml fresh lemon juice creative character. It was his AT THE BAR 6 tea spoons caster sugar unique ability to create bridges A handful of blackberries Eliot’s has launched connecting the best of things a new and improved that has guided us in the Garnish bar-top dispenser. creation of this outstanding Slices of lemon studded with cloves The dispenser, Cognac. You will find this Method which swiftly heats personality in the unique and Crush the blackberries with the sugar in a heat proof punch each individual balanced blending of Martell XO, bowl. Add the wine, Chambord and lemon juice and top up serving of Eliot’s which combines the elegant and with boiling water. Float slices of lemon studded with cloves drinks at the point mellow borderies eaux-de-vie and serve. of delivery, has been with the power of Grande engineered and Champagne eaux-de-vie. thoroughly tested to give a ten-year, 20,000 serving WISHING YOU A lifespan. “With stockists now WHYTE CHRISTMAS serving Eliot’s all year round, we Whyte & Mackay has released a POS kit which takes its wanted to further to improve the inspiration from the Bing Crosby festive classic, ‘I’m spec and make our patented dreaming of a Whyte Christmas’ and contains a Whyte dispenser stronger and more Christmas optic and display point of sale. It also features powerful to cope with demand,” a miniature Whyte & Mackay santa hat that has been explained Fraser Henderson, specifically designed to fit snugly onto the 1.5l Whyte & Managing Director of Haywoods Mackay optic. Philip McTeer, Whyte & Mackay Head of Drinks Products which owns the Eliot’s Brand. Brand said ‘The santa clad optic is certainly a real headEliot’s stockists can contact their distributors to turner and will bring a little smile to people’s faces over the order, or Sales Director Carl Miller on 01889 holiday period.’ 270663. DRAM DECEMBER 11

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ORAN MOR WHISKY AWARDS 2011 THE LADDIE 10 AND THE BOWMORE 15 YEAR OLD TAKE TOP ACCOLADES AT THE ÒRAN MÓR WHISKY AWARDS. he winners of the 2011 Òran Mór Whisky Awards, now in their third year, were revealed at a prestigious gala dinner at Òran Mór last month. They were Bruichladdich’s newest whisky, The Laddie 10, Bowmore 15 year old Darkest, Naked Grouse and Amrut Indian Whisky. The Laddie 10 was awarded the gong by a panel of expert judges who deemed it “the smoothest” in a blind tasting which included some forty whiskies. When it came to the People’s Choice Award consumers participating in the 2011 Whisky speed dating events voted for the Bowmore 15 year Darkest, saying, “It was delicious.” Naked Grouse took the panel’s award for Best Newcomer while Amrut Indian Whisky was the best from the Overseas category. There were also two awards to people in the industry – the first going to Whisky Sales Representative of the year Paul Goodwin of Morrison Bowmore and the second award was a Lifetime Achievement accolade which went to Robert Speirs of Maxxium UK. Said General Manager of Òran Mór, Sandy Gourlay, “It was an intensive judging process, and all the award winners deserve to be applauded. It’s great to see new whiskies coming through and we hope these awards will encourage people to try the whiskies that so impressed our judges.”

DECEMBER 11 DRAM

Pictured: L-R: The Bruichladdich team with Sue Buchanan and Sandy Gourlay; Susan Young with the Morrison Bowmore team; The Naked Grouse winners with Ranald McCall and Jim Irvine with Ken Smith of The Herald; Paul Goodwin is pictured with Sandy Gourlay. Far left: Robert Speirs makes his way to the stage to receive his Lifetime Achievement Award.

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SEPTEMBER 11 DRAM

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SAYS

he Ben Barrel Ball was most enjoyable. It was great to catch up with so many folk. But what really added a bit of sparkle to our table was the fact that Kim Finlay of The Outhouse won the diamond pendant. She was absolutely chuffed to bits. I also got the chance to sit and chat to licensing legend John Batters. He certainly has a few stories to tell – I definitely think there’s a book in him. Billy Lowe also gave me a tour of his newly refurbished Le Monde and the new Dirty Martini bar. It was only 6.30pm in the evening and it was mobbed. In fact, it felt like it should have been 10pm. It’s a great example of a venue being used by all age groups. I am really looking forward to hearing a few jazz acts there. And I’m delighted to hear that he got his 3am licence for the venue. The Oran Mor Whisky Awards took place last month, with some 200 people attending the event. The winning brands included the Laddie 10 which won the Blind tasting trophy, Bowmore 15 year old which won the People’s Choice accolade and Indian whisky Amrut which took the award for best overseas entry. Whisky Representative of the Year was Paul Goodwin who was recommended by publicans from the East and the West, while Robert Speirs of Maxxium UK, picked up the Lifetime Achievement Award. Last but not least was best newcomer Naked Grouse. Congratulations to all the winners and to Sandy Gourlay and her team for organising an excellent event. Perhaps one of the winning brands could send Johnny Depp a whisky cask – he has said he wants to be buried in one which mourners could then drink from. I can’t imagine that idea catching on! Meanwhile pop star Lady Gaga has revealed that she too likes whisky telling Alan Carr, “The only thing I do straight is my whisky.” Then she proceeded to drink some live… surely the whisky marketeers out there can make some mileage of that! And finally on the subject of whisky I really like Bruichladdich’s unit information on their website: 21.75ml of 46% whisky = 1 unit of alcohol; In the Pub: A small pub measure (25ml) = 1.15 units; Larger pub measure (35ml) = 1.6 units; At Home: A miniature (50ml) = 2.3 units; Small home dram (70ml) = 3.2 units; Large home dram (100ml) = 4.6 units… Park Bench: A bottle (700ml) = 34.5 units (4 litres strong lager)! Now I know... Talk about musical chairs in the beer industry… Jim Young formerly of Belhaven has now joined Tennent’s. This follows on from John Gilligan’s appointment a few months ago. Jim’s new role is Head of Business Development. With so many familiar faces returning to roles in the beer trade I’m fully expecting a announcement about Angus Meldrum coming out of retirement! Now that would be a coup for someone! Next year is certainly going to be one to watch! Meanwhile John Gemmell gave me an insight into Heineken the other week. He pointed out that over the last six years world wide beer sales had dropped £2bn in worth due in part to changing tastes and the fact that less people are going to the pub. So I am going to say it again… it may not be the responsibility of drinks companies to increase footfall to pubs – but if we don’t ALL do something positive and work together, then even less people will go, which will in turn have an adverse affect on the whole of the drinks industry and not just publicans! How about a Pub Month – it’s not new, but it would be something, or an advertising campaign that actively encourages people to get out and go to their local? Has anyone seen a Schooner? Will anyone ask for one? I think the idea of a 2/3rd’s pint is merely paying lip service to responsible drinking. I cannot see customers opting for a 2/3rd pint over a full-pint. It will

jh just take up more space on the shelve. Instead how about a pub quiz that actually gives folk the facts – get them to guess how many units in a whisky? Where tequila comes from? Who invented the cocktail? We could make learning about alcohol fun! I’ve known Alistair Don for 20 years, and in fact used to drink in The Doublet every week. His pub has just celebrated 50 years under the same family ownership and the tickets for the celebratory party becoming the hottest ticket in town. There was even a rumour that some were being touted on ebay with the last price record £42! Congratulations to everyone at The Doublet – this a great local in every sense! Alistair says that its his customers that make his pub special I wouldn’t disagree...but he and his staff add the magic touch! I know that pub companies are desperately seeking good licensees, however it is still a bit cheeky targeting managers who are currently working for other licensees, at their place of work! Carlo Citti was not amused when two of his managers received personally addressed letters to the office! Meanwhile Punch Taverns has a new app which is powered by FindMyPub.com. The new app allows potential licensees to search by GPS for pubs anywhere across the country. The app allows users to search by chosen location and investment levels, view images and letting details in real time and save their favourite properties. This is a far better idea! Congratulations to James and Louise Rusk of The Butchershop and Graham and Rachel Suttle – of Lebowski’s. Both couples have just had their first child James and Louise have called their wee girl Savanna, while Graham and Rachel have a son called Felix – and he’s already getting himself familiar behind the bar! At least both couples will be used to late nights! Frank Murphy is one of the most colourful and charming young men in the trade, and I’m delighted that he has badgered his sister, Geraldine, dad Brian and cousin Sean into helping him to run...The Pot Still. Yes, he is returning to his first love, and I’m sure Ken Storrie, his late boss, would be delighted. Good luck to the Murphy’s, and I look forward to a speed tasting event or two at the pub! I’m sure owning his pub will do wonders for his timekeeping! Mind you I can’t talk! As we went to press I heard the very sad news about Barry Oxlade, door man extraordinaire at Òran Mór. He died of a heart attack early in December. You couldn’t meet a nicer guy. He was a gentle giant, a great ambassador for Òran Mór and an all round gentleman. I will miss him, and I’m sure that sentiment is shared by so many.

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LICENSEE INTERVIEW

CHEERS FOR YEARS

THE DOUBLET BAR IN GLASGOW CELEBRATED ITS 50TH ANNIVERSARY AT THE END OF NOVEMBER, AND PROPRIETOR ALISTAIR DON CELEBRATED WITH A PARTY. SUSAN YOUNG REPORTS. he Doublet on Park Road was described in The List with fighting the smoking ban. It was a real eye-opener. “ recently as “probably Glasgow’s finest pub,” and when It was John Waterson that got Alistair involved in the SLTA. licensee Alistair Don pointed out the quote to one of his Says Alistair, “I was working in the Picador and John had The regulars the response was you can take out the word Burns Howff and he came along and invited me to a local ‘probably’. Says Alistair, “90% of my customers are regulars.” association meeting. There were only two of us there… me and That was probably why tickets to The Doublet’s 50th birthday him, at which point he made me a director!” party became the hottest ticket in town. Because quite simply Through the SLTA Alistair made some good friends including it’s not that big a pub …and everybody wanted to go. So much the likes of Roy Grier, Raymond McCrudden, the late John so that Herald diarist Tom Shields was rumoured to have put McCann, Donald Clark, Michael McHugh, Paul Waterson or his ticket on eBay which at the time of writing was sitting at a ‘PDW’ as Alistair calls him, Billy Gallagher and many more. He bid of £42! recalls, “These were the days when the SLTA conference was I’ve known Alistair for 20 years… in fact since I’ve started rowdy. There was always lots of debate, folk were passionate writing about the trade. And for a decade I was a regular in The about their businesses and willing to stand up and fight for it. Lounge at The Doublet – because I lived just round the corner. And at the annual dinner there were 300/400 folk. It’s Now as anyone who knows the Doublet will tell you – it has the changed days now!” public bar regulars and Lounge regulars and never the twain There have been a lot of changes in the trade over time, but shall meet. Its The Doublet phenomena. But the Lounge wasn’t one thing which Alistair does miss is the different reps that always there. used to visit. He tells me, “We hardly see any reps now and I Alistair explains, “Before it was turned into a pub it was an miss that. On a Friday we used to have a whole posse of them. upholsterers and there was a joiners yard at the back. My old Every whisky company had a rep, and we saw them all the time. man Alec and Ossie Prosser bought The Doublet from a Mr Now the only person who visits weekly is our Belhaven rep David Cameron, and they initially wanted to buy the flat upstairs to Adam.” expand it. Because in the 60s the pub was a real party venue. On the subject of Belhaven Alistair is effusive. “I’ve been dealing It was mobbed. Eventually they bought the joiner’s yard at the with Belhaven for 20 years now. They give a fantastic service back in 1971 and that’s when The Lounge opened.” He and have a very courteous way of operating. My staff know continues, “By that time my old man and Ossie owned a few their tele-sales staff by name and they have a great range of pubs – including the Picador in Renfield Street, The Doublet in products.” Faifley and one in Drumchapel. Although Alistair admits he is now semi-retired, in that he no Prior to owning pubs Alec Don was MD of G&C Moore which longer serves behind the bar, but he still comes in every eventually became Dunn and Moore, and his role there was morning, and is happy to continue running the Pub Quiz, which sales director. But his move into the pub industry obviously had he has been quizmaster at for 15 years. In fact the quiz is just a huge impact on Alistair. He says, “I had been studying as famous as the pub! Says Alistair, “I really enjoy it, it’s great dentistry but failed the orals… and started working in the fun.” Picador. And when my old man died in 1974 I took over his He also has been running a charity Breast Cancer 2000, which partnership in the business, and in 1984, we split the he set up with his late wife Doreen. The charity is well on its partnership up and I took The Doublet with my sister, who I later way to raising £1m which is a tremendous achievement. And bought out.” earlier this year Alistair started dating the lovely Lynda who he That was 27 years ago. And today his father would probably not met in The Doublet and with four of his own grandchildren and see any significant changes. Alistair explains, “My customers six belonging to Lynda, the Don has a very active life outside the don’t want me to change it. Obviously it’s been redecorated, but pub too. He has also become an expert on where to eat with everything goes back in roughly the same place. The Doublet is kids… his favourite place being Paperino’s. But he also enjoys quirky and popular so why change something that is not broken. dining a la deux at the Crabshakk and at the Italian Café. Nothing really changes here including the staff that are great. I asked Alistair what the secret was behind The Doublet’s I don’t believe in sticking them in uniforms, they all know the success and longevity and he said, “My customers and my staff… this pub is all about the people.” ethos here which is ‘the customer is right on most occasions.’ Personally I think The Doublet’s success is down to Alistair and I believe in giving my customers the products they want and his unfailing good humour. His staff say he is fair and honest. providing them with excellent service.” He’s certainly got a great attitude, which is no doubt why he I asked him what was his most memorable occasion in the went as Sgt. Pepper to the 50th party… in skinny jeans! A licensed trade? He said, “I really enjoyed being President of the sense of humour… definitely! Scottish Licensed Trade Association (SLTA) and getting involved

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GRAHAM BAIRD, SALES DIRECTOR OF BELHAVEN, RAISES A PINT TO TOAST ALISTAIR DON PICTURED RIGHT. PIC: IAN MACNICOL.

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WE WOULD LIKE TO WISH

THE LISINI PUB COMPANY EVERY SUCCESS WITH THEIR NEW VENTURE.

• COMMERCIAL • DOMESTIC • INSPECTION • DATA CABLING

INDUSTRIAL TEST AND

UNIT 2, TELFORD PLACE, LENZIEMILL INDUSTRIAL ESTATE, CUMBERNAULD G67 2NH

TEL: 01236 898 636 EMAIL: SALES@PRESSLEY-ELECTRICAL.CO.UK DECEMBER 11 DRAM

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DESIGN FOCUS : DALZIEL PARK, MOTHERWELL BY JASON CADDY isini Pub Company carried home the Best Community Spirit award at this year’s DRAM awards and its latest work-inprogress, Dalziel Park, near Motherwell, is being marketed both at the local community – but also as a destination venue. Therefore this, the fifth outlet for the company headed up by Siobhan Edwards and Lisa Wishart, is a bit of a departure for the sisters, although it has still been designed with a strong community focus in mind, much like the other outlets in the Lisini stable. Explains Siobhan, “This is our first North Lanarkshire venture and we have around 500 houses within spitting distance, and we see this as somewhere people in the local area could use to mark all the important occasions in life, and rites of passage, like birthdays, christenings and weddings. Although of course we realise that this isn’t the type of place people would just pop to, given its out of the way location, so it’s very much a destination venue too, and we wanted the design to reflect all of these considerations.” Dalziel Park opened last month, although they acquired the country house and golf club back in June, working tirelessly to deliver a high end outlet with a hefty dollop of WOW factor in the intervening months. As well as both the sisters’ inputs, the design was conceived by the design studio of ib:dp, a company that has worked with Lisini on several occasions in the past. I popped along to meet the sisters on the day the Cedar Suite and the Bar and Brasserie were getting their first airing to the public, and they were both calm and centred, considering the challenges the last six months had presented. Says Siobhan, “We found a lot of skeletons in the cupboard, let’s say, and the majority of the budget has gone on work behind the scenes. We inherited lots of problems with the drains spilling out raw sewage, you name it, and this caused us to go over budget. We also installed two brand new kitchens, two brand new cellars a bar and a Pro Golf shop, as well as all the cosmetic changes to the public facing areas.” Dalziel Park is set in 250 acres, has a 600-capacity and is split

into the Cedar Suite, two conference rooms, the bar and brasserie and the restaurant, called the Wide Mouth Frog. Apart from the restaurant, the rest of the building was fully operational on the day of my visit. The restaurant wasn’t far off completion however, while the hotel rooms and adjacent coach house get the Lisini treatment in February, and the plans are for a boutique hotel style re-design for all the accommodation. Starting with the reception area and you’re confronted by a long white space with two large oblong sky lights that allow in plenty of natural daylight. The white tiled floor is clean and stylish, as are the wooden reception desk, armchairs and standard lamps dotted around the place. But it’s the strung out chandelier lights either side of the reception desk that really steal the show. There’s also a plasma screen directly opposite the reception desk, so the staff as well as the customers should be kept entertained round the clock. This leads right into the bar, and in turn, the brasserie, which have a fairly masculine presence to them – like a Gentlemen’s club. This area is characterised by lots of different nooks and crannies and a design that blends a busy carpet and polished wooden floors with plain walls and luxuriant shiny textured wallpaper. There’s also a gas flame-effect fire in black in the centre of the space, with a circular mirror above it. The bar is an elongated u-shape and serves both this area and the brasserie beyond, which looks on to the golf course. The bar itself has been constructed using an oak panelled front, with marble top, finished off with some lovely grey pendant lights. Wood has also been use for the back bar to create shelving, and the overall effect is one of sophistication. The brasserie on the far side of the bar is a different kettle of fish. It’s a lot brighter for one thing as it benefits from all the natural light streaming in through the windows. Wooden beams run along the ceiling, matching the wooden pillars and wooden booths.

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Clusters of cylindrical copper lights hang from the ceiling and the addition of silver stag’s head makes it resemble a chic Highland retreat. The furniture is a cool mix of black and red leather seating. The brasserie is sandwiched between what will be the Wide Mouth Frog restaurant, which was still under construction on the day of my visit, and two meeting/conference facilities called the Willow and Woodlands rooms. The Willow overlooks the grounds, and a wooden partition separates it and the Woodlands, but this can be removed, along with the carpet, to accommodate party functions and dancing. But this too presented some logistical problems, according to Thomas Carey, MD of AFH Strategic Contracts, main contractor on the job. He said, “We had to open up a wall to insert a folding wall between the Willow and Woodlands suites but we had to dig down eight feet because of weaker than expected pad foundations.” The remaining area is in a newer part of the building with its own separate entrance, foyer/bar and what is arguably the jewel in the Dalziel Park’s crown, the Cedar Suite. Through the glass door and you’re immediately in the foyer/bar. The ceiling stood out to me most with its three lozenge-shaped chandelier lights that give the spacious room a regal feel. The fern patterned black and white carpet and wallpaper only enhance the whole opulent vibe, and the bar combines the classic components of wood, mirrors and black granite, in a very understated way. A row of glass doors lead into the 400-capacity Cedar suite itself, with tables and chairs around a dance floor, with a focal point stage. Huge windows allow in a lot of light and afford marvellous views across the grounds. All of the lighting, carpets and curtains have all been updated in this room, and its sheer size alone gives it a WOW factor. Dalziel Park may still be a work-in-progress, and even though there was still a little while to go before the product is finally finished, it’s still clear that this outlet marks an expansion by Lisini both geographically and in terms of ambition.

In addition to our quality Leisure Projects we have also completed a number of Office Interiors.

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afh Strategic Contracts Ltd

As the Principal Contractor on the project we would like to congratulate the Lisini Pub Company on the opening of their 5 star venue - DALZIEL PARK.

We wish our clients continued success!

afh Strategic Contracts Ltd provide interior refurbishment solutions to the retail, commercial, leisure, pub and club sectors – from one-off bespoke projects to roll-out programmes.

“Our mission is to deliver our customers’ projects on time and on budget.”

afh Strategic Contracts Ltd, Finnieston Business Park, 8 Minerva Way, Glasgow G3 8AU Tel: 0141 951 2900, Email: info@afhstrategiccontracts.com, Web: www.afhstrategiccontracts.com DECEMBER 11 DRAM

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DESIGN FOCUS : TORRANCE HOTEL, EAST KILBRIDE : JASON CADDY oatbridge-based Manorview Hotels has given the Torrance Hotel in East Kilbride a real shot in arm with an extensive refurbishment of its restaurant and bar areas. The 160capacity function suite is currently being given the once over, ahead of receiving the same treatment, along with all the bedrooms, over the course of the next six months. It was clear from the get-go that this was a detail-oriented design, as what has been finished to date – the new glass frontage, restaurant and bar – have a busy look and feel. Newcastle-based Space I.D design consultants were the people behind the concept, and architect/designer from the company, Michael Simmons summed up the project. He said, “Manorview was looking to contemporise the building which had become a bit downtrodden, so we began by accentuating this old mill’s fantastic attributes, like stripping back the original stonework. Combine this with the glass frontage, half the length of the front elevation, and you have a building that people will notice.” You enter via a small and sleek reception area, painted in dark colours with exposed slate, stone, dark plumbs, greys and blacks dominating the colour scheme. There’s also a nifty and bang up-to-

date wall-mounted gas fire with a brushed chrome surround framing a horizontal flame behind smoked glass. Directly in front of this are parked a sofa and two arm chairs and an old fashioned radiator. Behind the reception desk is a large circular wall clock, and old and new are fused together quite effectively. The most significant difference to the building has been the addition of the glass frontage, complete with its own highly unusual bar. Once through the reception you take a sharp left and what hits you are lots of twinkling lights – I visited it after dark - and gleaming glass. But the standout feature is without a doubt the glass bar base containing a block of privet hedge. I’ve never seen anything like this before and it’s in keeping with the indoor/outdoor feel of the glass frontage. The flooring is a mixture of stone flagging and floorboards and the dark wooden tables and chairs that can be cleared away to transform the area into a dance floor. And there’s a huge glitter ball suspended from the white ceiling to this end, as well as some chandelier lighting made from what look like glass beer tankards minus the base. The conservatory is an annex of the 100-cover restaurant area which sits between the reception and bar areas. The dark wood DRAM DECEMBER 11

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theme is continued here with booth seating running along either side of the space, and two horseshoe-shaped black leather banquettes at the far end, plus tables and velvety upholstered chairs in mushroom tones in the middle. The banquettes are interesting in the sense that the partitions have been made from squares of dark slatted wood, and some of them are lit by their own dome-shaped pendant lights. The seating is made from jet black leather. Spot lighting has also been used sparingly in the white ceiling, although the carpet is a bit of a gamble in that it’s a bit more on the old fashioned side, with tartans and thistle. It does bring a bit of light to a shady space, and they heavy, masculine

Space Already at the bar And proud to be a part of The Torrance

www.spaceid.co.uk DECEMBER 11 DRAM

Interiors & Architecture

design contrasts well with the brighter glass frontage. At the opposite end to this is a door leading out on to a decked outdoor area with one huge wooden bench seat sheltered by an equally as big umbrella. There are smaller round tables all around the extremities, but the corner closest to the building is occupied by a pretty circular table, complete with trees and green lights, with a view into the bar through a glass-shelved window festooned with knick-knacks. The stone work of the building is also floodlit which looks great at night. Back inside, you move through from the restaurant into the larger bar via a retro corner, complete with stone fire place, contemporary coal effect fire, tartan carpet black and white pictures and a large plasma screen above the fire. It’s cosy and cluttered, and is directly on the other side of the glass shelved window displaying everything from a bust of an old gentleman, to an antique telephone and lamps. Sitting on the couches or armchairs in this corner affords you a view of the main bar, which includes an area for dancing and a DJ booth. The first thing that differentiates the bar from what’s gone before is that it’s much brighter. The large dark marbled top bar has three sides to it. The first side looks on to two intimate booths, in the darkest corner, and then the bar then curves around to face the second area with lots of exposed brick and stone details on the walls and pillars and along the back bar, with the front of the bar clad with wood and illuminated. In area number two is more exposed brick and Plasma screens, plus lots of sporting memorabilia, including pictures from the heydays of Jackie Stewart, Denis Law and Archie Gemmell. What’s most interesting, however, are the copper plates on the ceiling with an intricate design on each. The furniture here is certainly busy with lots of patterns from ferns on the velvety upholstered seating to dark leaves on the bar stools. There’s also a wee alcove where two slot machines live. The final curvature of the bar serves the main area at the end, boasting a multi-faceted design with dark wooden panelling to halfway up the wall, a black leather Chesterfield leather DJ booth, and square glass indents in the ceiling, lit from behind, on which have been painted the faces of a host of pop and rock stars, from Boy George to SuBo. These are an interesting feature and I’m sure that they must be a talking point. The polished oak wooden floor looks great and is perfect for dancing and the hotchpotch look is evident here too as far as the seating goes, with velour cube seats cheek-by-jowl to brown leather low slung seats, for example. This area also has door leading out onto a smaller outdoor area. There was a lot to take in with this design and once the rooms have been given the same treatment, it should send the the Torrance Hotel’s star soaring in 2012.

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GRAHAM + SIBBALD WOULD LIKE TO WISH ALL THEIR CLIENTS IN THE LICENSED, HOTEL AND LEISURE TRADES A MERRY CHRISTMAS AND A PROSPEROUS NEW YEAR IN 2012.

G+S is a multi disciplined organisation which has the expertise to help make your project a reality. Architectural Department: Graham + Sibbald, 12 Newton Place, Glasgow G3 7PY T: 0141 332 1194 â&#x20AC;˘ E: glasgow@g-s.co.uk www.g-s.co.uk Other Services: Agency, Asset Management, Building Surveying, Commercial & Residential Valuations, Energy Performance Certificates, Healthcare, Insolvency, Investment, Licensed Trade & Leisure, Petroleum & Roadside, Planning, Rates & Appeals.

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DESIGN FOCUS : KUTA, GLASGOW BY JASON CADDY lan Tomkins hasn’t quite managed to bring the Bali sunshine to Glasgow by naming his latest bar on Bath Street after his favourite holiday destination on the island. But his refurbished basement bar, Kuta, is bright, fresh and funky. The former red-heavy Tapela, with its black bull silhouettes and abstract paint work, is now an oasis of exposed natural/white brick, LED lighting, monochrome striped flock wallpaper - an altogether lighter look. Newcastle-based Space I.D. came up with the design, and had to turn the whole project around rather quickly. Company Director, Marc Hardy, explains, “We were up against quite a tight time frame on this project, and there was a fair amount of manipulation of the existing interior. The use of LED to reflect the changes in mood from daytime to evening, and the onus on new media, like the digital picture frames, give the interior standout. We wanted to

achieve a chameleonic look and feel.” The layout and position of the bar remain the same in that it’s still split level with a raised seating area at the back as you enter, in front of which the main seating area is located. To the left of the door, and all along most of the wall, is the lengthy bar which has been extended as part of the refit. There’s also a window into the bar with the Kuta logo etched into it, parallel to the stairs as you enter from the street. Let’s kick off by talking about the LED lighting, which has been used to its fullest extent to reflect an array of moods and times of day. It lifts the relatively plain colour scheme of white, cream and gunmetal grey, which provides a bit of a canvas for all of the changing hues. There’s a wooden floor, white pillars and all along the back wall banquette seating with grey leather on the seat and a kind of brown suede on the back rest. Above this is a shelf DRAM DECEMBER 11

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containing a long, horizontal mirror, greatly enhanced by the LED lighting all around it. There are also varying sizes of table and chairs peppered about this section, including a shelf partition separating the two areas along which are candles in glass vases. Customers can also pull up a stool here and enjoy a view all around the bar. The tables and chairs are chiefly made from black wood, but there are also some clear plastic chairs in the mix too, which were my particular favourites. The bar itself combines elements of wood, glass and chrome â&#x20AC;&#x201C; with some LED thrown in too. However, the cluster of frames, some empty, some containing small screens displaying advertising is easily the most novel addition. They take up one entire wall behind the bar, and these are also dotted along the walls in other parts of Kuta. The wooden bar front has been painted in a muted green colour, and back bar is fairly simplistic with cupboards in between the fridges, black working top, on top of which are two glass shelves that are illuminated, making up the gantry. Directly to the left of the bar is an alcove lined with banquette seating and natural light from the glass pavement blocks above, although white blinds are permanently closed to soften it. White exposed brick combines with mood lighting and high circular tables to make for a terrific space for small parties to utilise. The raised area at the back of Kuta also benefits from the LED magic, gold frames and a mixture of stylish furniture and upholstery. Add to this black and white striped flock wallpaper and silver shaded wall lights, and you have an extra dimension to the design. Like its larger counterpart, this area also has horizontal shelf along the top of the back wall of seating, although instead of a mirror, it looks on to the corridor leading to the toilets. A small brick inlet looks like a bit of a shrine to the bar, as it displays the name Kuta in sleek silver letters and lit from above with two spotlights. The changes may be on the subtle side, but Alan Tomkins has D proved the old adage that sometimes less really is more.

Space Mixing really well And proud to be a part of Kuta

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THE GOLDILOCKS EFFECT BY JIM ANDERSON

ou remember the story, right? Goldilocks heads out into the woods, barges into the Three Bears’ house, sits down to their porridge and proceeds to judge each one on its temperature. I’ll bet anything that when she grew up, Goldilocks became a real ale drinker. Let’s face it, real ale is a real pain in the neck to the publican. It’s delicate. It’s alive. It needs its own special equipment and fiddly kit. It needs to be prepared several days in advance of serving, and then only lasts a couple of days before it begins to taste weird. And its customers are some of the planet’s biggest whingers. Or, they can be a pub’s best advertisement - that is, when the pub’s doing everything right. But who’s to say what’s right and what’s not? Back in the 70s, the tale goes, a group of enthusiasts used their collective hatred of kegged beer like Watney’s Red Barrel to revive the dying art form known as cask-conditioned ale. The success of European kegged lager in the UK gave British (and particularly, Scottish) breweries the idea that they could make beer this way, too, thereby cutting out the precision, expense and general bother of brewing beer in the traditional manner. These enthusiasts lobbied the industry and government to revitalise cask-conditioned ale (dubbed “real ale”) and stamp out monopolistic behaviour by big breweries, climaxing with the Beer Orders of 1989. They formed the Campaign for Real Ale (CAMRA), whose 100,000 members have made it one of the most-successful consumer organisations in Europe. Despite the stereotype of anorak-clad cheapskates, today’s CAMRA member is often young, professional and in search of pubs who serve real ale. The Good Beer Guide is many pubs’ single greatest source of customers, and happy CAMRA members are willing to spread the word. With just a hint of irony, however, the very revival of real ale has led many publicans to throw up their hands in despair. Whilst CAMRA has been dogged in their pursuit of creating a market for real ale, they have been rather loose in their approach to how it should be handled by the publican. With so many variations on the real ale theme, and so little agreement among those who monitor it, drinkers are left to decide which pint they prefer based on personal taste, which might be counter-productive to the revival itself. In the beginning, there was real ale. Lager hadn’t been invented yet, neither had refrigeration nor forced carbonation. It was served out of a barrel with a spout stuck in it, at whatever temperature Mother Nature decided. No doubt, Joseph Bramah’s 1799 handpump was the single controversial development of beer’s first several hundred years here. But with today’s mod cons, things previously-unthinkable are now possible. No, Susan, I’m not talking about whisky-resistant lipstick. I’m talking about filtration, refrigeration, forced carbonation, microsparklers – in short, anything to make real ale real ale taste more like kegged beer. And as we look to CAMRA for guidance on these points, the guidance is not clear. As a result, there is a wide range of conflicting opinions among real ale drinkers about what constitutes a “proper” pint of real ale. Enter Goldilocks. Some publicans – let’s call them Cask Nazis – are dedicated to preserving the ancient methods of real ale dispense. Casks kept in the cellar at ambient temperature, lain horizontal on stillages (old-

fashioned name for racks), vented for requisite number of days, poured by gravity (un-chilled lines and handpumps grudgingly tolerated), and kept overnight under a hard spile (old-fashioned name for wooden peg). CAMRA is fine with all that. Goldilocks Risk: complaint that the real ale is too warm (summer) or too cold (winter, sound familiar?). Unfortunately, Cask Nazis have to move their beer within three or four days to keep it fresh-tasting or pour the remains down the sink, and not every pub can do that. Some publicans take to using “cask breathers,” little devices to inject low-pressure CO2 into the cask to keep it from oxidizing and thus extending its shelf life. CAMRA is not fine with that, however, because it retards the natural evolution of the beer through oxidation. Except now CAMRA are in bed with Cask Marque, self-appointed watchdogs for real ale management in pubs, who see nothing wrong with cask breathers, probably because they do not want to jeopardise their vast pubco membership. Goldilocks Risk: no risk, really, as long as your casks are properly vented before serving. When a cask breather’s pressure is turned up, however, some of the CO2 can become dissolved in the ale, thereby giving it a little more “fizz,” thus more allure to the punter who’s last pint was a Fosters. CAMRA still no, Cask Marque doesn’t really address the issue. Goldilocks Risk: too much carbonation might lead to a short pour, which is roughly equivalent to murdering the customer’s firstborn. Some other publicans take to refrigerating their casks and/or lines to avoid comments that their real ale was too warm, a modern complaint (see above), but a complaint nonetheless. Although refrigerating a cask can slow down or stop the secondary fermentation that distinguishes real ale from other beers, CAMRA says this is okay, as does Cask Marque. In fact, Cask Marque has gone to all the trouble to design pump clips to declare that a particular real ale is actually being poured un-refrigerated – the implication that refrigerating your real ale is normal, and that serving it otherwise is something that might only appeal to the lunatic fringe. Goldilocks Risk: complaint that the real ale is too cold (even worse, pint cupped in hands with scowl on face or shaking head slowly whilst looking downward), deadening malt flavours at the same time heightening bitterness. A side-effect of over-chilling real ale (a natural progression from chilling it) is what’s called “chill haze,” in which proteins in the beer begin to come out of solution and make your pint cloudy, which is an absolute CAMRA and Cask Marque no-no, even though it was not uncommon during winter months in virtually all pubs in the Old Days or today in pubs run by Cask Nazis (see above). This effect has led some brewers to sell “tank-conditioned” ale, that is, ale which has undergone its secondary fermentation in the brewery conditioning tanks, then racked “bright” (filtered) into the cask, and ready for over-chilling. And we’re right back to kegged beer, aren’t we? Goldilocks Risk: rejected pint, as very few real ale fans will survive the sight of a cloudy pint, even if it tastes fine. So, as a publican, if you choose to serve real ale how should you serve it? Should you use a cask breather, should you chill your casks, chill your lines, buy it bright or go the caveman route? Don’t worry, suit yourself. It doesn’t really matter, because whatever you decide, you can bet Goldilocks will drop by to tell you that your beer is too warm, too cold, too hazy or too old. DRAM DECEMBER 11

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GLENFIDDICH MALT MASTERMIND 2011: DAVID SINCLAIR ollowing a particularly closely fought competition, David Sinclair of The Bar at the Gleneagles Hotel in Scotland (pictured top left) has emerged victorious at this year’s Glenfiddich Malt Mastermind. The final held at The Savoy in London witnessed eight finalists from across the UK battle it out to be crowned this year’s winner. The on-trade competition was launched last year to find the trade’s most passionate malt enthusiast. This year, finalists had to demonstrate their passion and knowledge of malt whisky, as well as show off their creativity by presenting a new Glenfiddich serve. The judging panel consisted of industry experts including Glenfiddich brand ambassador Jamie Milne, Chris Moore head bartender of The Beaufort Bar at The Savoy and whisky experts Dominic Roskrow and Mark Thomson. Eight bartenders from across the UK were shortlisted for the final. These were:

• • • • • • • •

EQUILIBRIUM RECIPE • • • • •

50ml Glenfiddich 18 Year Old 15ml Morello Cherry Brandy 3 drops of Aztec Chocolate Bitters Finish with an Apple Wood Smoke Serve in an Old Fashioned glass with a Japanese Ice Ball

Andrew Miller - Elbow Bar, Edinburgh Colin McMillan - The Three Judges, Glasgow David Sinclair - The Gleneagles Hotel, Perthshire Lorenzo Miglietta - The Library Bar at the Lanesborough Hotel, London Michael Allan - Raconteur, Edinburgh Paul Mortensen - Gordon's Bar in Selfridges, London Ross Painter - Second Floor Bar in Harvey Nichols, Bristol Ryan Chetiyawardana - The Worship Street Whistling Shop, London

Jamie Milne comments, “Now in its second year, the Glenfiddich Malt Mastermind competition has really stepped up a gear. We had more than double the entries than last year and the calibre of candidates has been truly impressive. The ideas and level of originality and creativity demonstrated at the final was inspiring and all concerned put a huge amount of hard work and effort in to making it a thrilling final. As a pioneering brand, we are excited to see the on-trade embrace the malt category and evolve it to encourage new drinkers to enjoy malt whisky. David Sinclair’s Equilibrium serve using Glenfiddich 18 Year Old stole the show. Milne continues, “The competition is not about creating elaborate serves, it’s about contestants understanding malt and innovative ways in which they can use it and other ingredients to produce exciting new drinks. David managed to combine classic sophistication with a modern twist, producing an elegant and beautifully constructed serve which really enhanced the flavours of the whisky.” In addition to the title of Malt Mastermind of the Year, David Sinclair has won £1000, a trophy and a VIP trip to the Glenfiddich distillery.

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j h

ROUND UP BEN BARREL BALL

The Ben Barrel Ball took place at the EICC in Edinburgh last month. A good night was had by all, as you can see from the pictures. It was also good to see a Glasgow contingent at the Edinburgh event. Well done to the organisers.

DRAM DRINKS RETAILING AND MARKETING PUBLISHED BY MEDIA WORLD LIMITED UPPER FLOOR / FINNIESTON HOUSE / 1 THE STABLES YARD / 1103 ARGYLE STREET / GLASGOW / G3 8ND t. 0141 221 6965 e. dram@mail.com web. www.dramscotland.co.uk Editor: Susan Young • Chairman: Noel Young • Production: Jennifer Kelly Advertising Executives: Martin Cassidy, Emma MacDonald • Editorial: Jason Caddy • Administration: Cheryl Cooke Published by Media World Ltd. Subscriptions: DRAM is available by subscription for all other qualified persons involved in the Scottish Licensed Trade at the rate of £48 per annum including the DRAM Yearbook. The publishers, authors and printers cannot accept liability for errors or omissions. Any transparencies or artwork will be accepted at owner’s risk. All rights reserved. No part of this publication may be reproduced in any form without the written permission of the copyright holder and publisher, application for which should be made to the publisher. Articles published in this magazine do not necessarily reflect the opinions of the publishers. © Media World Limited 2011. DECEMBER 11 DRAM

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